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Grandma's Sweet and Tangy Bean Salad
Grandma's Sweet and Tangy Bean Salad
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
140 minutes
Crunchy bean salad with celery, green peppers, and cucumbers in a tangy vinegar dressing - ideal for picnics.
Ingredients:
  • 1 (15 ounce) can green beans, drained
  • 1 (15 ounce) can kidney beans, drained
  • 1 (14.5 ounce) can wax beans, drained
  • 1 (15.25 ounce) can corn kernels, drained
  • 1 (8 ounce) can sweet peas, drained
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1 cup diced cucumber
  • 1 cup chopped green bell pepper
  • 0.75 cup white vinegar
  • 0.5 cup vegetable oil
Instructions:
  • Combine green beans, kidney beans, wax beans, corn, sweet peas, celery, onion, cucumber, and green bell pepper in a mixing bowl.
  • Combine vinegar, sugar, vegetable oil, and salt in a saucepan. Boil until sugar dissolves, about 5 minutes. Let cool.
  • Drizzle the tangy vinegar dressing over the bean salad and let it marinate in the fridge for a minimum of 2 hours, or preferably overnight. Remember to drain any excess marinade before serving.

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